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Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Stuffed cabbage leaves


This recipe is adapted from one of Elizabeth David's in French Country Cooking.

You'll need

100 gm (½ cup) medium-grain rice 1 Savoy cabbage, core removed 1 tbsp olive oil 180 gm bacon, diced 1 onion, finely chopped 4 garlic cloves, finely chopped 800 gm pork and fennel sausages, skins removed 100 gm coarsely grated Gruyère 2 egg yolks ½ cup coarsely chopped flat-leaf parsley 4 thyme sprigs 350 ml white wine 50 gm butter, cut into cubes

Method

  • 01
  • Place rice in a saucepan, cover by 1cm with cold water, then heat over medium-high heat until just simmering (5 minutes). Stir, reduce heat to low, cover and cook until tender (10-15 minutes), then set aside.
  • 02
  • Meanwhile, remove 12 outer cabbage leaves, blanch until tender (1-2 minutes), drain and set aside.
  • 03
  • Cook whole cabbage heart in boiling water, removing and draining outer leaves as they become tender, then cook inner heart until tender (4-5 minutes) and drain well. Finely chop cooked cabbage and place in a large bowl.
  • 04
  • Heat oil in a frying pan over high heat, add bacon, onion and garlic, stir occasionally until just cooked (5-10 minutes). Season to taste, add to chopped cabbage with sausage, rice, cheese, yolks and parsley, mix well, set aside.
  • 05
  • Preheat oven to 180C. Form sausage mixture into six balls, wrap each ball in one blanched cabbage leaf, then use remaining outer leaves to completely cover mince and form a cabbage shape. Place in a casserole to fit snugly, scatter with thyme, dot with butter, pour wine over, cover and cook in oven, basting occasionally, until cabbage is very tender (2-2½ hours). Serve with crusty bread.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Aromatic Alsace riesling.

Featured in

Jul 2011

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